oil.

Mix all well together, and serve with a lump of ice in the middle.

"_Common Sense in the Household_."

CHICKEN SALAD.

Boil the fowls tender and remove all the fat, gristle and skin; mince
the meat in small pieces, but do not hash it. To one chicken put twice
and a half its weight in celery, cut in pieces of about one-quarter of
an inch; mix thoroughly and set it in a cool place--the ice chest.

In the meantime prepare a "Mayonnaise dressing," and when ready for
the table pour this dressing over the chicken and celery, tossing and
mixing it thoroughly. Set it in a cool place until ready to serve.
Garnish with celery tips, or cold hard-boiled eggs, lettuce leaves,
from the heart, cold boiled beets or capers, olives.

Crisp cabbage is a good substitute for celery; when celery is not to
be had use celery vinegar in the dressing. Turkey makes a fine salad.

LOBSTER SALAD. No. 1.

Prepare a sauce with the _coral_ of a fine, new lobster, boiled fresh
for about half an hour. Pound and rub it smooth, and mix very
gradually with a dressing made from the yolks of two hard-boiled eggs,
a tablespoonful of made mustard, three of salad oil, two of vinegar,
one of white powdered sugar, a small teaspoonful of salt, as much
black pepper, a pinch of cayenne and yolks of two fresh eggs. Next
fill your salad bowl with some shred lettuce, the better part of two
leaving the small curled centre to garnish your dish with. Mingle with
this the flesh of your lobster, torn, broken or cut into bits seasoned
with salt and pepper and a small portion of the dressing. Pour over
the whole the rest of the dressing; put your lettuce-hearts down the
centre and arrange upon the sides slices of hard-boiled eggs.

LOBSTER SALAD. No. 2.

Using canned lobsters, take a can, skim off all the oil on the
surface, and chop the meat up coarsely on a flat dish. Prepare the
same way six heads of celery; mix a teaspoonful of mustard into a
smooth paste with a little vinegar; add yolks of two fresh eggs; a
tablespoonful of butter, creamed, a small teaspoonful of salt, the
same of pepper, a quarter of a teaspoonful of cayenne pepper, a gill
of vinegar, and the mashed yolks of two hard-boiled eggs. Mix a small
portion of the dressing with the celery and meat, and turn the
remainder over all. Garnish with the green tops of celery and a
hard-boiled egg, cut into thin rings.

FISH SALAD.

Take a fresh white fish or trout, boil and chop it, but n